A cheesy tomato omelette is a delicious and easy-to-make dish, ideal for breakfast or a quick meal. Freshly whisked eggs are combined with tomatoes, onions, and green chilies for added texture and flavor. Grated cheese melts on top, creating a creamy and gooey bite. Cooked in butter over low heat, it’s light, fluffy, and evenly done. This omelette pairs perfectly with toast, ketchup, or a fresh salad. Quick to prepare, it’s a nutritious and satisfying option for any time of the day.
Ingredients:
- Eggs: 3 large eggs
- Tomatoes: 1 medium-sized, finely chopped
- Cheese: ½ cup grated (cheddar or processed cheese works well)
- Onion: 1 small, finely chopped (optional for extra flavor)
- Green Chilies: 1, finely chopped (optional for spice)
- Fresh Coriander Leaves: 1 tablespoon, chopped
- Milk: 2 tablespoons (optional for a fluffy omelette)
- Butter or Oil: 1-2 tablespoons for cooking
- Salt: To taste
- Black Pepper Powder: ½ teaspoon
- Red Chili Powder: ¼ teaspoon (optional for extra heat)
Step 1: Prepare the Egg Mixture
- Crack the eggs into a large mixing bowl.
- Add salt, black pepper powder, and a pinch of red chili powder (optional).
- Whisk the eggs well using a fork or whisk until frothy. Adding air while whisking makes the omelette fluffy.
- Pour in 2 tablespoons of milk (optional) for a softer texture. Whisk again to combine.
Step 2: Prepare the Vegetables
- Finely chop the tomato, removing excess seeds to avoid too much moisture.
- Finely chop the onion, green chilies, and coriander leaves.
- Keep the grated cheese ready to sprinkle later.
Step 3: Heat the Pan
- Heat a non-stick frying pan or skillet over medium-low heat.
- Add 1 tablespoon of butter or oil and let it melt completely.
Step 4: Cook the Vegetables
- Add the chopped onions (if using) to the pan and sauté for 1-2 minutes until soft and translucent.
- Add the chopped tomatoes and green chilies. Stir and cook for 1-2 minutes until the tomatoes soften slightly. Do not overcook—retain some texture.
- Sprinkle a pinch of salt over the tomatoes to enhance flavor.
Step 5: Pour the Egg Mixture
- Spread the cooked tomatoes evenly in the pan.
- Gently pour the whisked egg mixture over the tomatoes and spread it evenly.
- Use a spatula to slightly push the edges, letting uncooked eggs flow to the sides for even cooking.
Step 6: Add Cheese and Cook
- Once the omelette is partially cooked but still slightly runny on top, sprinkle grated cheese evenly across the surface.
- Cover the pan with a lid and cook for 1-2 minutes on low heat. This helps melt the cheese while the omelette cooks completely.
- Once the cheese is melted and the omelette sets, remove the lid.
Step 7: Serve Hot
- Gently fold the omelette in half or leave it open, as preferred.
- Slide it onto a plate.
- Garnish with fresh coriander leaves and a sprinkle of black pepper if desired.
- Serve hot with toasted bread, ketchup, or a light green salad for a complete meal.
Tips for the Perfect Cheese Tomato Omelette
- Whisking the Eggs: Proper whisking makes the omelette light and fluffy.
- Adjust Heat: Cook on low-medium heat to avoid burning and ensure even cooking.
- Cheese Choices: Experiment with mozzarella, cheddar, or feta for different textures and flavors.
- Additions: You can add spinach, mushrooms, or bell peppers for a nutrient-packed omelette.
Enjoy this rich and cheesy tomato omelette as a filling breakfast or a quick evening snack.
